Sieve the dry ingredients into a bowl. Make a well in the centre and break in the egg.
Start to stir, gradually moving outwards from the centre, adding the milk as you go. Do this too quickly and you could end up with lumps. If this happens just whisk it.
Stir in the raisins and apple. Leave to rest whilst making the chocolate sauce.
Grate a little of the chocolate for decoration (about 5g) and set aside.
Place the cream, chocolate, honey and salt in a small pan over low heat and stir from time to time until the sauce is smooth. glossy and hot.
Lightly grease a griddle or non-stick frying pan and place over a moderate heat.
Drop a heaped tbsp of the batter onto the pan (more if there is room) and leave for a few minutes for. The pancake is ready to turn when holes start to appear in the top of the batter. Turn and cook the other side for a couple of minutes. Place on a plate in a warm oven and repeat until all the batter is used.
Stack three pancakes on two plates and pour over the chocolate sauce. Scatter the grated chocolate over the top.